Episode 1: Rehearsal Curry (Curried Chicken & Cashews Recipe)

Episode 1: Rehearsal Curry (Curried Chicken & Cashews Recipe)


Hey, it’s a video! I visited my friend Debi J. at her house and we decided to make our friends a curry feast.

We cooked. We filmed. We cried (well, Debi did) and we had one too many Stella Artois ciders. Enjoy.

Curried Chicken and Cashews
adapted from Cooking Light

Serves 4-5

For the sauce:

2/3 cup fat-free, less-sodium chicken broth
6 tablespoons water
3 tablespoons fish sauce
2 teaspoons sugar
2 teaspoons rice vinegar

For the rest:

1 1/2 pounds skinless, boneless chicken breast halves
4 tablespoons canola oil, divided (or coconut oil!)
2 vertically sliced onions
2 tablespoons minced peeled fresh ginger
2 tablespoons minced garlic
2 teaspoons Madras curry powder
4 small dried hot red chiles, broken in half
1/2 cup chopped fresh cilantro
1/2 cup dry-roasted salted cashews, chopped
6 cups hot cooked short-grain rice

Instructions:

  • Combine the first set of ingredients to make the sauce.
  • Cut chicken into 3-inch long strips.
  • Heat a large pan over medium-high heat. Add 1 tablespoon of oil to coat and add 1/4 of the chicken. Stir-fry the chicken for 2 minutes and put the cooked chicken into a bowl. Repeat for the rest of the chicken.
  • Add remaining 1 teaspoon of oil to the pan to coat and add onion, ginger, and garlic.
  • Add curry powder and chiles, frying for 30 seconds to a minute. Add sauce and chicken and stir-fry for 1-2 minutes.
  • Spoon into a serving dish. Sprinkle with cilantro and cashews. Serve over coconut rice